|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 25mg||123%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This bok choy pho is deliciously filled with veggies, spices and uses a vegetable broth as a base. The secret to a good pho is really all in the broth since that's where all the flavor comes from. The rest is really optional, so add to or take out of this vegan pho just about whatever you'd like. If you don't have a few of the spices, not to worry, just add extra of the others, or add a bit of extra Chinese five-spice.
A good option for both vegetarians and vegans, this Vietnamese bok choy pho is great for lunch or dinner. Serve it with a tossed salad with ginger dressing and some vegan tofu spring rolls.
"Full of deep, earthy, and robust flavors, you'll be slurping every drop to the bottom of the bowl. If that wasn't enough, this pho shows you just how delicious vegan cooking can be. A carefully curated combination of veggies make this dish filling and satisfying for brunch, lunch, or dinner. This recipe is a definite keeper!" —Diana Andrews
To Make the Broth:
1 onion, chopped coarsely
2 to 3 star anise
2 to 3 whole cloves
1 cinnamon stick
1 to 2 inches ginger, coarsely chopped
1 teaspoon Chinese five-spice powder
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
4 cups vegetable broth
1 (1-pound) package rice noodles, prepared according to package instructions
1 pound mushrooms, sliced (try using dried shiitake mushrooms, rehydrated)
2 baby bok choy, coarsely chopped
6 scallions, chopped
1 cup bean sprouts
1/4 cup basil, coarsely chopped
1/4 cup cilantro, coarsely chopped
1 to 2 small chile peppers, sliced, optional
Lime wedges, optional
Make the Broth
Gather the broth ingredients.
Add all the broth ingredients—chopped onion, star anise, cloves, cinnamon stick, chopped ginger, Chinese five-spice powder, soy sauce, red pepper flakes, and vegetable broth—to a large pot.
Cover, and bring to a simmer over medium heat. Simmer, covered, 45 minutes to an hour.
Strain the onion, anise, cloves, cinnamon, and ginger out of the broth and discard. Return broth to a simmer.
Make and Assemble the Pho
Gather the remaining ingredients.
Add the mushrooms and bok choy to the broth, simmer just until vegetables are barely tender, about 2 to 3 minutes.
To serve, divide the prepared noodles, the broth, bok choy, and mushrooms between 4 serving bowls.
Garnish individual bowls with scallions, bean sprouts, basil, cilantro, and chiles, if using. Serve with a fresh lime wedge, if you like.
To save time, prep all of your veggies the night before and store in the refrigerator in separate airtight containers.
How to Store
If there are any leftovers, the ingredients should be stored separately if at all possible, especially keeping the noodles and broth separate from all other ingredients. Store in airtight containers and eat the pho within one day.
The broth can be stored for up to five days in the refrigerator and it can also be frozen for up to six months. If freezing, to save freezer space, put in zip-top bags.